Chocolate Cake with Sour Cream Frosting
Did I tell you that our shower got fixed? I know you're already thinking "wtf kind of reading material is this garbage--a blog about plumbing!?" But it truly was the most momentous event in the past week for me (aside from Beyoncé and those insane Woll Smoth Snapchat filters), so I'm going to get into it.
Since I moved into this apartment in March of last year, the faucet has dripdripdripped constantly. My landlord (who is my sister...) had been told that to get it fixed, they'd have to completely remodel the whole bathroom. So we agreed to put it off cause it wasn't that bad, but then it got so bad. The dripping was so loud that I had to get a white noise machine to drown it out at night. I called three plumbers who either avoided my calls or laughed at me and told me they were booked years in advance and couldn't help me.
Also, hilariously, the dripping water was SCALDING hot, so not only was it loud and annoying and causing damage to the tub, but it also would burn your fucking skin off.
Then Jill (sisterlandlord) came to town, told me I was crazy for living with that, and got it all fixed in the matter of like a day. Proving yet again that I need my sisters to adult for me because I'm an incapable baby who only thinks about--
THIS CHOCOLATE CAKE! I made this one for Can & Rich's Super Bowl party tonight. Fun fact: Super Bowl is two words and I have definitely gotten that wrong my entire life. I used THIS perfect cake recipe and topped it with a tangy sour cream frosting. It was semi-inspired by Deb's "I want chocolate cake" cake; this is my version of that. Chocolatey, but with lots of depth from the sour cream and espresso powder. Oh baby, it's good.
Sour Cream Chocolate Frosting
- 2 Tbsp unsalted butter
- 1/2 cup bittersweet chocolate pieces
- 1 pinch salt
- 1 cup sour cream
- 3 heaping Tablespoons confectioner's sugar
Cooking Directions
- Place butter and chocolate over a double boiler on a low flame. Heat until chocolate is melted, stirring occasionally with a rubber spatula. Stir in salt and sugar.
- Add sour cream to chocolate one-third at a time, stirring until completely combined.
- Set bowl in the refrigerator to chill for at least 1 hour, or overnight.
- Once chilled, beat with an electric mixer (use the whisk attachment if you have a KitchenAid mixer) for about 5 minutes, until soft peaks form.
- Frost your cake and serve! (Keep cake refrigerated if not serving immediately.
